In a medium bowl, combine the cake flour, baking powder and soda and salt. Set
aside.

In a large bowl with an electric mixer on medium speed, beat the eggs and sugar
until fluffy, thick and lightened in color, about 2 minutes. Reduce the speed to
low and slowly add the oil and vanilla and almond extracts. Slowly add the flour
mixture; mix just until incorporated. Add the sour cream; mix just until
blended. Using a spatula or a spoon, gently fold in the peaches. Scrape the
batter into the pan; set aside.

For the topping: In a large bowl with an electric mixer on medium speed, beat
the sugar and egg until thickened and lightened in color, about 1 minute. Add
the vanilla and almond extracts; mix until incorporated. Reduce the speed to low
and slowly add the flour and salt; mix just until incorporated. Add 1 1/2 cups
of the coconut; mix just until combined. Using a small spoon, drop teaspoonfuls
of the macaroon mixture over the top of the cake batter in the pan, covering as
much of the batter as possible. Sprinkle the remaining 1/2 cup coconut over the
batter, being sure to cover any bare spots.

Bake in the preheated oven for about 1 hour, until the coconut topping is light
to medium brown and a toothpick inserted in the center of the cake comes out
with a few moist crumbs clinging to it. If a toothpick penetrates a piece of
peach, test another spot. Transfer the cake to a wire rack; set aside to cool.
Serve the cake at room temperature. (May cover and keep at room temperature for
up to 2 days.)